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Chocolate Sin Cake


2 sticks butter
1 1/2 cups sugar
4 eggs
1 package semisweet chocolate chips, 6 oz
1 1/2 cups chocolate syrup
1 1/2 cups applesauce
1 teaspoon vanilla
1 teaspoon almond extract, pure
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped nuts, optional

Serving Size : 12

Preheat oven to 325 degrees F. Cream butter and sugar well. Add eggs 1 at a time. Beat until light and fluffy. Melt the chocolate morsels with the syrup in a double boiler. Add to the butter and egg mixture. Add remaining ingredients, and blend well. Pour batter into a well greased 10-inch bundt pan or a 10-inch round pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool well before turning out of pan. This cake is very moist and requires no frosting, but it is delicious with whipped cream.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.